Savory Breakfast Quinoa Bowl

American · 25 min · vegetarian, gluten-free

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Ingredients

• 1 cup quinoa
• 2 cups water
• 4 large eggs
• 2 cups spinach
• 1 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• to taste salt & pepper

Method

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. While quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add spinach and cherry tomatoes, cook until spinach is wilted and tomatoes are slightly softened, about 3-4 minutes.
3. In a separate small pan, fry or scramble the eggs until just set, seasoning with salt and pepper.
4. Divide cooked quinoa into four bowls. Top each with sautéed vegetables, a portion of eggs, crumbled feta cheese, and drizzle with remaining olive oil.
5. Serve immediately for a warm, satisfying breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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